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Home Cassoulet With Kielbasa

Soft pretzels with a touch of whole wheat Recipe

Ingredients

How to make it

  • Proof the yeast with the water and sugar for five minutes (or skip it, I rarely proof yeast)
  • Add the flour, salt and margarine to the yeast, water and sugar. Mix in a stand mixer with a dough hook until the dough is smooth and elastic.
  • Place the dough in an oiled bowl and cover with a damp towel or plastic wrap. Allow to rise until doubled 50-55 minutes.
  • Preheat your oven to 450 degrees F. Bring the 10 cups of water and baking soda to a boil in a large pot. Line a baking sheet with parchment paper.
  • Punch down the dough divide into six equal pieces. Oil your hands and a clean surface and roll the dough out into a rope ~16 inches long. Make a U with the rope and then cross the two ends over each other. Or make any shape. We made circles and small rolls and little baguettes and they all were good.
  • One at a time gently place the pretzels in the boiling baking soda water for 30 seconds. Remove and place on the lined baking sheet.
  • Add a teaspoon of water to the egg yolk and beat it to incorporate the water. Brush the yolk onto the pretzels and sprinkle on a little kosher or pretzel salt.
  • Bake in the oven for 12-14 minutes. Cool on a wire rack.

Reviews & Comments 1

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  • whuebl 16 years ago
    Neat. I know you cook bagels in water first before baking but didn't realize you did the same thing with pretzels. Thanks for the great recipe!
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The Cook

maggiehc Detroit, MI

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